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1
Season the duck with salt and pepper.
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2
In a large cast-iron casserole, heat 1 tablespoon of the olive oil.
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3
Add the duck to the casserole skin side down and cook over moderate heat until browned and the fat is rendered, about 7 minutes.
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4
Flip the duck and cook until browned all over, 5 to 8 minutes longer.
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5
Transfer to a plate.
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6
Pour off all but 2 tablespoons of fat from the casserole.
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7
Add the carrots, fennel, leek and shallots and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes.
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8
Add the apple cider, thyme, bay leaves and tarragon and bring to a boil.
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9
Return the duck to the casserole, cover and braise over moderately low heat until the duck is tender, about 1 hour and 15 minutes.
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10
Meanwhile, in a large skillet, cook the pancetta in 1 tablespoon of the olive oil over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes.
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11
Using a slotted spoon, transfer the pancetta to a plate.
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12
Add the onions and a generous pinch of salt to the skillet and cook over moderate heat, stirring occasionally, until browned in spots and heated through, about 3 minutes; transfer to the plate.
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13
Add the remaining 2 tablespoons of olive oil to the skillet, then add the mushrooms and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until browned and tender, about 7 minutes.
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14
Transfer to the plate and keep warm.
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15
Transfer the duck to a plate and keep warm.
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16
Using a slotted spoon, transfer the vegetables to a medium bowl.
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17
Skim off the fat from the casserole, then return the vegetables to the casserole and bring to a boil.
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18
Simmer over high heat until reduced by half and the vegetables are coated in the sauce.
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19
Stir in the vinegar and honey and season with salt and pepper.
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20
Transfer the vegetables and sauce to a platter and arrange the duck legs on top.
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21
Scatter the pancetta, onions and mushrooms on top and serve.
